Bebek Uluwatu

Introduction to Bebek Uluwatu

Bebek Uluwatu is a traditional Balinese duck dish, renowned for its rich flavors and exotic spices. This dish captures the essence of Bali's culinary heritage, combining marinated duck with a blend of local spices and a slow-cooking process that allows the flavors to meld perfectly. "Bebek" means duck in Indonesian, and "Uluwatu" refers to the picturesque region in Bali known for its stunning cliffs and cultural significance. Bebek Uluwatu is more than just a meal; it's an experience that embodies the island's vibrant traditions.

The duck is first marinated in an aromatic paste made with indigenous spices, then cooked to achieve a tender, juicy meat with a crispy exterior. Traditionally served with fragrant white rice and vegetable accompaniments, this dish highlights how Balinese ingredients are used to produce distinctly bold flavors. Whether enjoyed during a family gathering or at a festival, Bebek Uluwatu remains a symbol of Balinese hospitality and culinary prowess.

Ingredients

• Duck (1 whole or 2 breasts)
• Shallots (5 pieces)
• Garlic (4 cloves)
• Turmeric (1 tablespoon, grated)
• Ginger (1 tablespoon, grated)
• Galangal (1 tablespoon, grated)
• Lemongrass (2 stalks, smashed)
• Lime (2, juiced)
• Coriander seeds (1 tablespoon, crushed)
• Cumin (1 teaspoon)
• Coconut milk (400ml)
• Coconut oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Palm sugar (1 tablespoon)
• Bay leaves (2 pieces)
• Kaffir lime leaves (3 pieces)
• Bird's eye chili (3, chopped)

Preparation

Preparing the Duck

Begin by cleaning the duck thoroughly under cold water. Pat dry with paper towels. If using a whole duck, cut it into quarters.

Making the Spice Paste

In a blender, combine shallots, garlic, turmeric, ginger, galangal, coriander seeds, and cumin. Blend into a smooth paste. This aromatic paste is the cornerstone of the dish, providing a depth of flavor that is quintessentially Balinese.

Marinating the Duck

Rub the spice paste all over the duck, ensuring every piece is coated. Add the lime juice, salt, and black pepper. Let the duck marinate for at least 2 hours in the refrigerator to absorb the flavors thoroughly. For best results, marinate overnight.

Cooking Process

Slow Cooking the Duck

Heat coconut oil in a large pan over medium heat. Brown the duck pieces on both sides for about 4-5 minutes each. Remove from the pan and set aside.

In the same pan, add the lemongrass, bay leaves, and kaffir lime leaves. Sauté for a few minutes until fragrant.

Return the duck to the pan, pour in the coconut milk and add palm sugar. Stir to combine all the ingredients.

Reduce the heat to low, cover, and let it simmer gently for 40-60 minutes until the duck is tender and the sauce has thickened. Be sure to stir occasionally to prevent the bottom from sticking.

Adjust seasoning with salt and black pepper as needed.

Final Touches

Add the bird's eye chili during the last 10 minutes of cooking for a touch of heat. If you prefer a milder dish, omit this step.

Serving Suggestions

Serve the Bebek Uluwatu hot, paired with steamed jasmine rice or yellow rice (nasi kuning) to soak up the rich coconut sauce. Accompany it with a side of sautéed greens or a fresh cucumber salad to balance the dish's flavors.

Enjoying Bebek Uluwatu

Enjoy the Bebek Uluwatu by savoring each bite slowly to appreciate the intricate flavors melded together through the meticulous cooking process. This dish pairs well with a glass of chilled white wine or a refreshing Balinese iced tea. Immerse yourself in the rich culinary tapestry of Bali as you dine, allowing the warm spices and creamy sauce to transport you to the sun-kissed shores of Uluwatu.